Ozeri Garden and Kitchen Scale II, with 0.1 g (0.005 oz) 420® Variable Graduation Technology®

Here are some general baking recommendations for this and any other items you bake. Baking is a science. You need to be precise. Buy a kitchen scale and use recipes that have weight measurements. They can be as cheap as $10 (Ozeri) or as much as $65 (OXO). I have both of these and prefer the OXO scale. But the other one works fine. Measuring by volume is not as accurate and can lead to too much or too little of an ingredient. Only use recipes that are from reputable sources (King Arthur Baking, America’s Test Kitchen, New York Times Cooking, Sally’s Baking Addiction, Serious Eats, etc.). Recipes found on social media are not always reliable. Use thermometers for accuracy. An oven thermometer will test the accuracy of your oven temperature. Analog thermometers are cheaper, but harder to read. I really like this probe digital thermometer because you can use it for so many other purposes like grilling, baking large meats, making caramel and candy, etc. You’ll need to also buy this grate clip to use it in the oven. An instant read thermometer to ensure your liquids are at the right temperature and you can temp your breads (including cinnamon rolls) to test for doneness. They should around 190-200F when done. I recommend. Thermapen One for $74 or the ThermoPop 2 for $39. 4. Use aluminum baking pans. Glass baking pans conduct heat slower than aluminum and can cause baked goods to over bake on the outside but not fully baked on the inside. Good brands for aluminum baking pans are USA Pan, Williams Sonoma and King Arthur Baking (both brands made by USA Pan). Nordic Ware is good for their naturals baking sheets, Bundt pans, and naturals round cake pans. I don’t recommend their 13”x9” baking pan because it’s smaller than advertised.